Marcus Cordova Email & Phone Number

Salt Lake City, Utah, United States

United States

As a seasoned professional, I have successfully overseen all aspects of country club operations, encompassing Golf, Food and Beverage, Events Management, Membership Sales, Facilities, Tennis, and Grounds. My role involved cultivating robust business relationships with diverse stakeholders, including members, guests, employees, community representatives, government officials, industry leaders, and members of the board of directors. In my capacity, I was responsible for rigorously enforcing club policies and procedures, ensuring a consistent and exceptional experience for our members and guests. To achieve this, I implemented targeted processes and strategic plans, surpassing revenue targets and overarching business objectives. A key component of my role included providing continuous training for both new and existing staff members. This training emphasized the delivery of exceptional customer service and support. Furthermore, I facilitated ongoing opportunities for skillset enhancement, enabling our team to consistently maximize member and guest satisfaction. Through my proactive approach, I contributed significantly to the enhancement of member experiences and overall club reputation. My dedication to fostering a positive environment and exceeding expectations has been integral to the success of the country club, resulting in elevated member satisfaction and sustained business growth.

Greater Salt Lake City Area

In this role my responsibilities include the coordination and the integration of departments, providing meals, products and services to residents, departments, employees and vendors. I am responsible for fiscal management and accountability for the department. I am responsible for implementation of systems and controls to achieve financial performance including per meal costs, labor costs, and raw food costs. I am responsible for ongoing evaluation of programs, operations, training, purchasing, personnel performance and cost accounting in order to maintain excellence or to bring about change in nutritional adequacy of meals, resident and staff acceptance of meals/service, new products/equipment, management systems, sanitation/safety and quality control and assurance.

Evergreen, Colorado

I joined Blue Spruce and was part of the planning process literally from the ground up. I was responsible for kitchen design and set up. I was involved in purchasing all equipment and inventory for the store. My responsibilities included researching and writing all menus, purchasing inventory, inventory control, scheduling all employees, managing kitchen and retail staff. I also coordinated and taught all cooking classes and culinary demonstrations.

Golden Colorado

I was responsible for creating new menus, as well as plate and buffet presentations. My duties included expediting instructions from executive chef, organizing and directing kitchen crew in all aspects of food production and service. This included working from banquet sheets coordinating preparation and giving instruction to subordinates. I gained a wide knowledge of food production on a large scale, different types of cuisine, and table-side cooking.

Denver, Colorado

Created, priced and planned a variety of menus from corporate lunches to full service wedding buffets to five course sit-down gourmet dinners. I gained knowledge of all aspects of daily operations of a full service catering company including planning, management, and administrative functions.